Hideo was born in Yotsuya, Tokyo, as the fourth son of Yutaro and Haruko Dekura.  His father was a playwright and owned Japanese restaurants.  His training commenced (while he was still at school) in the family restaurants, Kihei of Tokyo and Misuji, where he learnt from his parents the principles of sushi and kappou-ryori food preparation, cooking and presentation that had been passed down through the generations of his family.  At the same time he learnt the philosophy of Chakaiseki (the tea ceremony cuisine), Teikanryu Shodoo (calligraphy), Ikenobou-Ryuuseiha (flower arranging) and Hocho Shiki (the cooking knife’s ceremony) at the Shijyoushinryuu School by Master Teacher Shishikura Soken.

 

After years of cooking and demonstrating in Japan, Hideo’s interests led him to Europe to study classical French cuisine, and then to England, and later the USA where he was able to combine his skills in Japanese and European cuisine by working as a cooking demonstrator in California.

 

In 1972, Hideo visited Australia for the first time, and, in 1974, he settled in Sydney and established his own catering company Japanese Functions of Sydney. He also consults to a number of food companies (such as Kikkoman) and presents demonstrations and cooking classes on Japanese cuisine.

 

He is a Master of Literature through the Shijyoushinryuu School and author of several Japanese cookbooks:

In 2007 the Japanese Government acknowledged his work with the prestigious Award for Service to Japanese Food Culture, an honour conferred on Japanese expatriates who have made a significant contribution to the dissemination of Japanese food culture outside Japan.

 

Japanese Functions of Sydney can be contacted on 9948 6411

 

Hideo-san is teaching at Sydney Seafood School on 13 December 2008 & 28 February 2009. View more details >